Give ‘em pumpkin to talk about! ? Pumpkin, pumpkin, pumpkin I love pumpkin. . . which is why I LOVE these perfect Fall pumpkin muffins. They’re moist, soft, light and filled with warm Fall spices. They may be the perfect morning treat to get you out of bed, a tasty mid day snack, a little after dinner delight, OR all of the above. I snagged this recipe from one of my favorite bloggers, Sam Ozkural, when she said it was the best muffin she ever had. I knew I’d agree!
The butter in this recipe is replaced with coconut oil which makes them a little sweeter and less dense. The pumpkin puree also contains Beta-carotene, which is a great source of vitamin A! They’re still a guilty pleasure, but I don’t feel nearly as guilty eating them.
Perfect Fall Pumpkin Muffins
- Preheat oven to 350°
- Start by combining flour, baking soda, sea salt, ground cinnamon and nutmeg in a large bowl.
- In a separate bowl add sugar and coconut oil and thoroughly mix until blended. Then add in pumpkin puree and eggs.
- Gradually combine dry ingredients with wet until completely mixed
- Transfer to a greased or lined muffin tin. Bake for 20-25 minutes. Enjoy! ?